Malt Extract + Brew Enhancer

[MattC]

What should you do? Well stop pacing the hallway and running your hands through your fastly decreasing hairline for starters

No just jokes, seriously

If we assume the following

1. morgans cans = 1.8kg
2. coopers liquid malt extract = 1 kg
3. brew enhancer = 1 kg

And you are doing a 23L batch?

that gives you a SG of about 1.052, using an average yeast (70% AA - dont worry about this figure ATM) should give you an FG (finishing gravity) of about 1.015, which Kelbygreen said.

But i noticed you live in Tamworth? Do you temp control your brews? Do you use some heating device? The reason i ask because if the temp has dropped too low at any stage, the yeast may have dropped out and will have stopped working.

Perhaps you could carefully, you dont want to splash it, swirl the fermenter and try and rouse the yeast a little?

At 1.022 it has not finished, and if you bottle it and then the temps warm up, you may have bottle bombs

Cheers

 

[lano]

Thanks Matt C.

Yes you are correct with all.

I have a heater belt and have tried to keep it constant at 22 -24, but it has dropped down to 18 over night some nights.

I will give a "swirl" tomorrow and see how it goes.

Cheers All!

 

[manticle]

If you bottle a fairly basic kit brew at 1022 you are asking for trouble.

Take the equvalent of a hydrometer tube's worth. Measure the gravity.
Pour the liquid into a clean longneck or stubbie and seal.

Take inside, allow to warm to between 24 and 28 degrees. Shake every time you think about it (the bottle, not you). Keep warm. In another 3 days time, pour back into the tube and measure the gravity. If it's dropped, pour back in and repeat. If it hasn't dropped, pour back in and repeat. 2nd time around - if it's dropped, repeat, if it hasn't dropped - that's your final gravity the brew should get to. If it's not there, you need to rouse it.

Remember- time is not the important thing (any more than airlock bubbling is) Gravity and its changes and stabilisation are the important things.

 

[rendo]

This coming sat?? Unlikely mate, not in this colder weather. Leave it for saturday week 29th, SERIOUSLY, it will do your beers wonders and the yeast will eat up alot of the nasties that can cause off flavours, during that time.

Waiting/patience is one of the best skills when it comes to HBrew

(and yes...get to know and love your hydrometer. No need for samples everyday, just take one every second day, save that precious beer. Soon when u get more experienced you will only need 2 or 3 hydro readings per brew,,,,,,,,,)

Rendo

ok, hydrometer reading 1022.

thats almost 3 days straight.

not bubbling anymore.

Good plan to leave it until Saturday, then bottle?

 

[Brewman_]

Further to Manticles advice,

I use a similar process except I just take the sample, leave it in the hydrometer test tube with the hydrometer, cover with some glad wrap. Leave it in a warm place, kitchen or living room, and check each day. Don't worry about how hot it gets as long as it does not get really hot - like over 25. Watch this until it stabilises for 3 days. That should be your final gravity.

I do this with every lager. The fermenter will be at 10 Deg.C but the sample tube at say 21 in the kitchen, and I use the final gravity of the sample as my target final gravity, as the sample at 21 will reach the final gravity much faster at that temperature.

fear_n_loath

 

[bum]

Take inside, allow to warm to between 24 and 28 degrees. Shake every time you think about it (the bottle, not you). Keep warm. In another 3 days time, pour back into the tube and measure the gravity. If it's dropped, pour back in and repeat. If it hasn't dropped, pour back in and repeat. 2nd time around - if it's dropped, repeat, if it hasn't dropped - that's your final gravity the brew should get to.

Leave it in a warm place, kitchen or living room, and check each day. Don't worry about how hot it gets as long as it does not get really hot - like over 25. Watch this until it stabilises for 3 days. That should be your final gravity.

Or you might need to think about a re-pitch.

 

[Screwtop]

What should you do? Well stop pacing the hallway and running your hands through your fastly decreasing hairline for starters

No just jokes, seriously

If we assume the following

1. morgans cans = 1.8kg
2. coopers liquid malt extract = 1 kg
3. brew enhancer = 1 kg

And you are doing a 23L batch?

that gives you a SG of about 1.052, using an average yeast (70% AA - dont worry about this figure ATM) should give you an FG (finishing gravity) of about 1.015, which Kelbygreen said.

But i noticed you live in Tamworth? Do you temp control your brews? Do you use some heating device? The reason i ask because if the temp has dropped too low at any stage, the yeast may have dropped out and will have stopped working.

Perhaps you could carefully, you dont want to splash it, swirl the fermenter and try and rouse the yeast a little?

At 1.022 it has not finished, and if you bottle it and then the temps warm up, you may have bottle bombs

Cheers

Well done Matt

Some reasoning and explanation regarding his expected finishing gravity. I was wondering if the OP had used sugar as well which would have upped the OG but brought up the AA by a few points.

Cheers,

Screwy

 

[lano]

Thank you everyone for your assistance.

I gave it a stir this morning and started bubbeling again (glad I didnt bottle it!!!).

I will take a sample out and do a reading every day unti I get 1.015 or below and the sane for 3 days.

BTW: you guys are talking in a language that I dont understand :blink:

I will update when I decide to bottle and again a few weeks after that to tell you houw **** it tastes (I dont have much hope for it!).

Thanks again.

 

[petesbrew]

To decipher all the OP, AA, LHBS, and other abbreviations, this link helps heaps.


http://www.aussiehomebrewer.com/forum//ind...;showarticle=17

The 1015 reading will be approximate - don't stress if yours isn't exactly on it. But the extra week wait does help.

 

[petesbrew]

Further to Manticles advice,

I use a similar process except I just take the sample, leave it in the hydrometer test tube with the hydrometer, cover with some glad wrap. Leave it in a warm place, kitchen or living room, and check each day. Don't worry about how hot it gets as long as it does not get really hot - like over 25. Watch this until it stabilises for 3 days. That should be your final gravity.

I do this with every lager. The fermenter will be at 10 Deg.C but the sample tube at say 21 in the kitchen, and I use the final gravity of the sample as my target final gravity, as the sample at 21 will reach the final gravity much faster at that temperature.

fear_n_loath

Interesting idea. Might try it next time with my spare ****** brigalow hydrometer.

 

[lano]

Thanks for the Acronym List.

TBH This HB batch has been a real PITA. When I figured out that I had added too much sugar I thought FFS, WTF have I done? I thought I would go on to AHB and someone would LMK what to do. I Dindt realise that the OG and FG would proove so critical. Anyway, when it is finally R2D I hope it will be BTABJ. As it turns our mty local HBS know Sweet FA!

What is an AFD though???

 

[petesbrew]

What is an AFD though???

When you've got a fridge full of delicious HB, it's a challenge.

 

[JestersDarts]

Thanks for the Acronym List.

TBH This HB batch has been a real PITA. When I figured out that I had added too much sugar I thought FFS, WTF have I done? I thought I would go on to AHB and someone would LMK what to do. I Dindt realise that the OG and FG would proove so critical. Anyway, when it is finally R2D I hope it will be BTABJ. As it turns our mty local HBS know Sweet FA!

What is an AFD though???

:lol: :lol: :lol:

 

[Pennywise]

What is an AFD though???

I wouldn't worry about that one, hopefully it's something you'll never have to endure :icon_drunk:

 

[pcmfisher]

Coopers Liquid Malt 1.5kg ( not 1kg)
Morgans tin 1.7kg (not 1.8kg)
BE1 = 600g Dex + 400g Maltodex
in 23L

I get Og 1.064 and FG 1.019

Yes 1.022 is a little high but may not manage 1.015.

 

[Hatchy]

More fermenters are the best way to avoid the dreaded AFD. Get through a couple of cartons of coopers longnecks while yr waiting on this one to ensure a plentiful bottle supply as well.

 

[lano]

Dont worry, I seem to avoid AFD's fairly easily!!!

I dont need anymore bottles. I plan to Keg-it at xmas!

Let see if I can make a Keg Bomb?

 

[lano]

OK guys,

Hydrometer still on 1.022. I have had at good temp (22) for most of the time. I have stired it twice. Still wont get any lower.

Do I put in more yeast or just bottle the F*cker?

 

[MattC]

If it was me, I would repitch another yeast before I bottled it. Rehydrate the yeast in a cup of sterile water and add to the fermenter. Can you get your hands on a decent yeast like Fermentis US-05?

Cheers

 

[lano]

Thanks Mate,

I will vist the Brew Shop tomorrow and see what type of yeast I can get.